Comments on: Yid.Dish: Poached Pears With Apple Juice and Agar http://jcarrot.org/poached-pears Jews, Food, and Contemporary Issues Fri, 19 Mar 2010 17:36:01 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Avigail Hurvitz-Prinz http://jcarrot.org/poached-pears/comment-page-1#comment-15238 Avigail Hurvitz-Prinz Mon, 13 Apr 2009 21:25:20 +0000 http://jcarrot.org/?p=5439#comment-15238 Hi Eli, So glad to have you back, writing on the blog! thanks for sharing this recipe and the amazing cake you brought us here in the Hazon office before Passover. Best, Avigail Hi Eli,
So glad to have you back, writing on the blog! thanks for sharing this recipe and the amazing cake you brought us here in the Hazon office before Passover.
Best,
Avigail

]]> By: Eli http://jcarrot.org/poached-pears/comment-page-1#comment-15234 Eli Mon, 13 Apr 2009 20:17:24 +0000 http://jcarrot.org/?p=5439#comment-15234 hi Rachel, You might try using a bit more agar to make it firmer. It will never be exactly like gelatin, but you can get really close by increasing the amount you use. Susan, I made a nut crust - you can use almost any combination of the following: cornmeal whole rolled oats pecans macadamia almonds walnuts grind about 2 cups of your choice of the above in a food processor, add about 1/4 cup of maple syrup and the same amount of fat (melted butter or melted coconut oil). form into a doughlike ball, and press into a tart pan, evently. dock with a fork and bake at 350 for about 15-20 minutes until it's golden. cool, glaze with jelly if you'd like (raspberry is in the photo) and then place in your fruit and pour in you juice/agar combo... really, the combinations for both the crust and fruit are endless! hi Rachel,
You might try using a bit more agar to make it firmer. It will never be exactly like gelatin, but you can get really close by increasing the amount you use.

Susan,
I made a nut crust – you can use almost any combination of the following:

cornmeal
whole rolled oats
pecans
macadamia
almonds
walnuts

grind about 2 cups of your choice of the above in a food processor, add about 1/4 cup of maple syrup and the same amount of fat (melted butter or melted coconut oil). form into a doughlike ball, and press into a tart pan, evently. dock with a fork and bake at 350 for about 15-20 minutes until it’s golden. cool, glaze with jelly if you’d like (raspberry is in the photo) and then place in your fruit and pour in you juice/agar combo… really, the combinations for both the crust and fruit are endless!

]]> By: susan g http://jcarrot.org/poached-pears/comment-page-1#comment-15153 susan g Wed, 08 Apr 2009 18:13:17 +0000 http://jcarrot.org/?p=5439#comment-15153 You show a crust. Can we have the recipe? Looks good! You show a crust. Can we have the recipe? Looks good!

]]> By: Rachel B. http://jcarrot.org/poached-pears/comment-page-1#comment-15147 Rachel B. Wed, 08 Apr 2009 13:54:36 +0000 http://jcarrot.org/?p=5439#comment-15147 Funny, I was wondering the same myself...I made my first agar dessert last week, grapefruit and pineapple juice with the fruit mixed in. It was good, just not "bouncy" like gelatin. But my baby loved it. Someone should ask a rabbi. Funny, I was wondering the same myself…I made my first agar dessert last week, grapefruit and pineapple juice with the fruit mixed in. It was good, just not “bouncy” like gelatin. But my baby loved it.
Someone should ask a rabbi.

]]> By: Adam Jackson, Editor-in-Chief http://jcarrot.org/poached-pears/comment-page-1#comment-15142 Adam Jackson, Editor-in-Chief Wed, 08 Apr 2009 09:26:36 +0000 http://jcarrot.org/?p=5439#comment-15142 I love poached pears. They're very good with red wine and cloves, but I wonder how the alcohol might react with the agar here? Would it work? I love poached pears. They’re very good with red wine and cloves, but I wonder how the alcohol might react with the agar here? Would it work?

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